The mysteriously magical cousin of mashed potatoes…
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As a traditional Irish dish with a rich and mysterious history, this recipe will pique your interest and your palate. Colcannon supposedly gets its name from the Gaelic words cál ceannann, meaning “white-headed cabbage,” and is made with cabbage and potatoes – staple ingredients in Irish cooking. In the 17th and 18th centuries, these crops were affordable and accessible for common people, and so dishes like this one took the country by storm. Today, they’re still two of the most affordable produce items in the market, and can grow easily all over the world.
Colcannon is buttery and delicious like regular mashed potatoes, but with a textural twist – tender greens (either cabbage or kale, plus green onions). This makes for a mild yet intriguing combo, with flavors that are similar to potato leek soup. I particularly like making this with purple cabbage, which can color the potatoes and add a pop of flavor too. This is an affordable, authentic, and awesome side for nearly any family dinner.
Is Colcannon Healthy?
While this dish can be a little heavy (as mashed potatoes usually are), its simple vegetarian base makes it a wholesome option. It’s also gluten-free, sugar-free, low-calorie, and positively scrumptious.
That being said, there are also plenty of ways to amp up the nutrient density… for starters, I recommend replacing butter with Greek yogurt for a boost of protein and dreamy creaminess. Regular milk can be replaced with oat or coconut milk for a lighter, sweeter option, but whole milk from a local dairy farmer is also great. You can play with the other ingredients too; opting for kale instead of cabbage which has a higher iron content. Whether you play with what’s in it, or keep it as is, colcannon is a predominantly plant-based dish that will leave you satisfied for hours after eating.
What Makes this Dish “Magical”?
Other than its mouthwatering flavors and rich creaminess, the true magic of this recipe lies in its history. Traditionally, this dish was served at Halloween (what was then known as Samhain by the Celts), with little charms hidden inside it for fortune-telling. It’s said that young girls would use it in rituals to predict their future husbands. Who knew that mashed potatoes and greens could be used for divination?
INGREDIENTS
- 2 pounds russet potatoes, peeled and cut into chunks
- 1/2 head green cabbage, shredded
- 4 green onions, thinly sliced
- 1/2 cup milk
- 1/4 cup unsalted butter, plus extra for serving
- Salt and pepper to taste
INSTRUCTIONS
Boil
Cook potatoes until tender.
Sauté
Cook cabbage and onions in butter.
Mash & Mix
Mash potatoes, mix with greens, season.
Serve
Place in dish, add butter, serve warm.
Devour!
FAQs & Tips
While I recommend eating this fresh to enjoy it fully, you can also store leftovers in the fridge for up to 5 days. Heat it up on the stove (at medium) in a pot with a splash of milk and a drizzle of butter or olive oil to moisten it up nicely. I don’t suggest freezing it, as the thawing process could ruin its velvety texture and cause separation.
While both are classic Irish dishes with potatoes and scallions, colcannon has the cabbage (or kale) which adds a dynamic depth of texture that champ doesn’t have. Sometimes, colcannon is also served with more herbs, making it more flavorful and elevated.
Absolutely! In fact, I highly recommend it. Sweet potatoes have a higher nutrient density than regular potatoes. Like carrots, they’re full of beta carotene, which supports vision and the immune system. They’re also packed with fiber, antioxidants, and natural sugars that support waste removal in the body and keep us energized for longer. If you go this route, I suggest using purple sweet potatoes alongside purple cabbage for a wicked-cool traditional treat on Halloween!
Serving Suggestions
While you can easily enjoy colcannon as it is, topped with a dollop of sour cream or a pat of butter, it also makes a great side to some classic (and not so classic) mains… For starters, there’s easy Baked Salmon – offering a great boost of protein and omega-3 fatty acids. Plus, colcannon also makes a great topping for the classic Shepherd’s Pie, or the crustless Cottage Pie.
Ingredients
- 2 pounds russet potatoes peeled and cut into chunks
- 1/2 head green cabbage shredded
- 4 green onions thinly sliced
- 1/2 cup milk
- 1/4 cup unsalted butter plus extra for serving
- Salt and pepper to taste
Instructions
- Place potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes. Drain and return to pot.
- While potatoes are cooking, melt butter in a skillet over medium heat. Add cabbage and green onions, cooking until the cabbage is wilted and onions are soft, about 5-7 minutes.
- Mash the boiled potatoes with milk until smooth. Fold in the cooked cabbage and green onions. Season with salt and pepper to taste.
- Transfer the colcannon to a serving dish. Make a well in the center and add a pat of butter. Serve warm.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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